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A ragout (ra-GOO) is a thick stew of meats or, in this case, vegetables. It’s great with the creamy Parmesan Polenta, but also good with mashed potatoes or even grits.
Ingredients
3 tablespoons olive oil
1 large onion, sliced vertically
¼ pound shiitake mushrooms,
tough part of stems removed, thickly sliced ¼ pound mixed mushrooms (such as cremini, baby bella and oyster mushrooms), sliced
4 garlic cloves, crushed
2½ cups mushroom or vegetable broth
1 tablespoon tomato paste
½ cup red wine
2 (15-ounce) cans black-eyed peas, drained
½ teaspoon salt
Coarsely ground black pepper
¼ teaspoon honey
1⁄8 teaspoon Tabasco
1 bunch hearty greens (kale, turnip, mustard or chard) washed, thinly sliced and blanched
Parmesan Polenta (See Recipe)
Fresh shaved Parmesan, optional
Instructions
1 large onion, sliced vertically
¼ pound shiitake mushrooms,
tough part of stems removed, thickly sliced ¼ pound mixed mushrooms (such as cremini, baby bella and oyster mushrooms), sliced
4 garlic cloves, crushed
2½ cups mushroom or vegetable broth
1 tablespoon tomato paste
½ cup red wine
2 (15-ounce) cans black-eyed peas, drained
½ teaspoon salt
Coarsely ground black pepper
¼ teaspoon honey
1⁄8 teaspoon Tabasco
1 bunch hearty greens (kale, turnip, mustard or chard) washed, thinly sliced and blanched
Parmesan Polenta (See Recipe)
Fresh shaved Parmesan, optional
1. Heat oil over medium heat in a large nonstick skillet. Add onion, mushrooms and garlic; sauté until onions are soft, about 5 minutes.
2. Add broth, tomato paste, wine, black-eyed peas, salt, pepper, honey and Tabasco; bring to boil. Reduce heat, and simmer 20 minutes or until sauce thickens slightly. Stir in greens; cook until thoroughly heated.
3. Spoon Parmesan Polenta into serving bowls. Top with ragout and garnish with Parmesan shavings, if desired. Serves 6.
Recipe by Crescent Dragonwagon, "A Dragon's Tale," Relish Vegetarian Cooking, March 2008.
Nutritional Information
2. Add broth, tomato paste, wine, black-eyed peas, salt, pepper, honey and Tabasco; bring to boil. Reduce heat, and simmer 20 minutes or until sauce thickens slightly. Stir in greens; cook until thoroughly heated.
3. Spoon Parmesan Polenta into serving bowls. Top with ragout and garnish with Parmesan shavings, if desired. Serves 6.
Recipe by Crescent Dragonwagon, "A Dragon's Tale," Relish Vegetarian Cooking, March 2008.
Per serving: 250 calories, 8g fat, 0mg chol., 10g prot., 39g carbs., 8g fiber, 400mg sodium.
Find a suggestion of wine to serve with this recipe at: www.relishmag.com/wine/25843.html
Find a suggestion of wine to serve with this recipe at: www.relishmag.com/wine/25843.html
